Chef John's Buttermilk Biscuits

Came out flaky and delicious! It's shaggy at first, and you think it will never come together, but it does. Sure, you can and should go through the whole folding routine, but the rolling and cutting is entirely optional. Once I had folded mine a few times and I was satisfied with the texture of the dough, I pressed it into a half inch thick square, cut it in 9 squares with a bench scraper, and transferred them to a parchment lined baking sheet. The corners do cook faster than the center, but I didn't want to fuss. They were quick, easy, and satisfying.

Flat, hard failures for me 3x in a row.